Crockpot Chicken Pot Pie
Add chicken, potatoes, onion, garlic, frozen vegetables, chicken broth, thyme, parsley, salt, and pepper to the crockpot. Stir to combine. Cover and cook on low for 6–8 hours or high for 3–4 hours, until the chicken is cooked through and the potatoes are tender. Shred the chicken using two forks and stir it back into the pot. In a small bowl, whisk together the heavy cream and flour until smooth. Stir the mixture into the crockpot and cook for an additional 30 minutes on high to thicken the sauce. Bake the biscuits according to package instructions. Serve the chicken pot pie mixture topped with warm biscuits for a comforting and hearty meal.
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Crock Pot Chicken Pot Pie
6hr · 8 servings 3 boneless chicken breasts 1 can Cream of Chicken Soup (10.5 oz) 1 cup Milk 1/2 onion chopped 4 potatoes (peeled and diced) 16 oz bag of Frozen mixed vegetables 1/2 cup chopped celery 1 tsp Garlic powder 1/2 tsp Poultry Seasoning 1 tsp Salt 1/2 tsp Pepper 16 oz Grands Biscuits (8 count)
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Slow Cooker Chicken Pot Pie
3hr 30min · 8 servings Slow Cooker Chicken Pot Pie Soup Serves 6-8 2 bone-in, skinless chicken thighs 1 ½ cups peeled, cubed russet potato (about 1 large potato) 1 ½ cups diced carrot (about 2 carrots) 1 cup minced yellow onion (about ½ medium onion) 2 garlic cloves, minced 3 14.5-ounce cans low sodium chicken broth ¼ teaspoon dried thyme leaves 1 teaspoon kosher salt ¼ teaspoon ground black pepper 1 cup frozen peas ¼ cup minced fresh parsley 4 tablespoons unsalted butter ¼ teaspoon salt ½ cup flour 1 ½ cups whole milk 1 sheet puff pastry, thawed Place chicken thighs, potatoes, carrots, onion, garlic, chicken broth, thyme, salt and pepper in the bottom of a 6-quart slow cooker. Cover and cook on HIGH for 3 hours. Meanwhile, preheat oven to 425°F. C
Crock Pot Chicken Pot Pie
6hr · 4 servings Ingredients • 3 Boneless Chicken Breasts • 1 (10.5oz) can Cream of Chicken soup • 1 C Milk • 1/2 onion, chopped • 4 potatoes (peeled & diced) • 16 oz bag frozen mixed vegetables • 1/2 C Celery (chopped) • 1 tsp Garlic Powder • 1/2 tsp Poultry Seasoning • Salt & pepper • 16 oz Grands biscuits Placed all ingredients in crock pot. Cook on high 4 hours, low 6-8 hours. Shred chicken. Serve with biscuits.
